Determination of Oil in Fried Potato Products by Differential Scanning Calorimetry

Aguilera, José Miguel; Gloria, Hugo

doi:10.1021/jf960533k

Cited by 66 publications

(51 citation statements)

References 10 publications

(12 reference statements)

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“…In addition, a slight shift in the initial crystallization temperature (T on peak B) toward lower temperatures is observed while the melting temperature (T on peak E) does not show significant changes. It should be noted that these calorimetric results are similar to those reported by other authors of oil having undergone oxidation during frying [10,11]. The differences observed in DSC and XRD results of oxidized sunflower oil could be related to the compositional changes associated with the development of oxidative reactions.…”

Section: Oxidation Kineticssupporting

confidence: 88%

“…On the basis of the information supplied by DSC analysis, some authors proposed DSC as a reliable tool for the evaluation of the extent of oxidation of vegetable oils [9][10][11]. However, it is usually difficult or impossible to assign structural changes to DSC peaks from mixed lipids without the aid of techniques such as X-ray diffraction (XRD) [1].…”

Section: Introductionmentioning

confidence: 99%

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Phase Transition of Sunflower Oil as Affected by the Oxidation Level

Calligaris

Arrighetti

Barba

et al. 2008

J Americ Oil Chem Soc

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The influence of the oxidation level on the phase transition behavior of sunflower oil was evaluated by differential scanning calorimetry (DSC) and synchrotron X-ray diffraction (XRD) at both small and wide angles. The crystallization was monitored at a cooling/heating rate of 2°C/min from 20 to -80°C and vice versa applying both techniques. The triacylglycerols organize in two double-chain length structures: a 2L (61.87 Å ) and b 0 2L (82.89 Å ). The crystalline structure changes upon oxidation. In particular, the intensity of the XRD peak associated with the double-chain structure of b 0 , as well as its crystallization and melting enthalpy, significantly decreases as the oxidation level increases.

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Section: Oxidation Kineticssupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Phase Transition of Sunflower Oil as Affected by the Oxidation Level

Calligaris

Arrighetti

Barba

et al. 2008

J Americ Oil Chem Soc

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“…However, the seafood industry proposes to sell the FPCP at the price of USD 3/kg, if FPCP is processed to FPH, due to the increased market value. Therefore, USD 3/kg was set as the purchase cost of FPCP [8,9].…”

Section: Assumptions For Simulationmentioning

confidence: 99%

Economic Feasibility Analysis of the Industrial Production of Fish Protein Hydrolysates using Conceptual Process Simulation Software

Christopher¹

2015

J Bioprocess Biotech

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The aim of this study was to analyze the economic feasibility of producing Fish Protein Hydrolysates (FPH) on an industrial scale using conceptual process simulation software, based on 3,900 tons of raw material, the maximum available annually in South Australia. The parameters of the microwave-intensified enzymatic process and the microwave-intensified chemical process, the two processes that we previously identified as the optimum to produce FPH with strong oil binding and emulsifying capacity, respectively, in laboratory-scale evaluations, were used to model a large scale simulation using Software Superpro Designer. The results of the simulation showed that the microwaveintensified chemical process is more profitable than the microwave-intensified enzymatic process when scaled up. The investment payback time and return on investment of the scaled up processes are both very sensitive to the purchase cost of raw material and selling price of fish protein hydrolysates. The food industry expects to get pay back on investment for producing FPH on an industrial scale in around 2 years. This study demonstrated that this aim is achievable by the combined contribution of the purchase cost of raw material (from USD 1/kg to USD 3/kg) and the selling price of FPH (from USD 20/kg to USD 40/kg). As both these parameters can be realized we are able to show the profitability of producing FPH on an industrial production.

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“…Il a et e ainsi prouv e par calorim etrie (Aguilera et Gloria, 1997) que la croûte des frites contenait environ 6 fois plus d'huile que l'int erieur. Keller et al (1986) ont pu visualiser directement la distribution de l'huile dans des frites en utilisant un colorant.…”

Section: Aspects Nutritionnelsunclassified

Friture profonde : les interactions huile-produit

Courtois

Ziaiifar

Trezzani

et al. 2012

OCL

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La friture profonde peut être d efinie comme une cuisson par immersion dans une huile ou une mati ere grasse comestible a une temp erature au-dessus du point d' ebullition de l'eau. C'est un proc ed e rapide de transfert simultan e de chaleur et de mati eres. Il peut être utilis e comme une op eration de s echage. Au-del a des applications alimentaires, ce proc ed e est utilis e pour s echer, pour stabiliser, des carcasses de viande, des boues d' epuration ou encore du bois. La friture profonde reste une op eration complexe a cause des deux transferts de mati ere de direction oppos ee au sein du mat eriau : pour les produits a base d'amidon, de l'eau et quelques solut es s' echappent du produit et l'huile entre dans l'aliment. Parfois, même de la mati ere grasse peut s' echapper du produit vers le bain d'huile. C'est le cas pour des mat eriaux pr esentant un taux de mati ere grasse significatif tels que la viande ou le poisson (Oroszvari et al., 2005). De plus, pendant la friture, le mat eriau est soumis a des transformations chimiques et physiques a haute temp erature. Aspects nutritionnelsLes produits frits sont d'une grande vari et e. Si on consid ere les produits a base d'amidon, deux produits pr edominent : les frites de pommes de terre ou de plantain o u la d eshydratation est seulement partielle. L' epaisseur du produit aura une grande influence. En g en eral, les produits de faible epaisseur pr esentent une teneur en eau tr es faible. Ils peuvent donc être conditionn es facilement pour la conservation et la distribution. Cependant comme les produits fins pr esentent un taux de mati ere grasse elev ee (30 a 40 %), la stabilit e de l'huile pendant la conservation doit être g er ee avec pr ecaution pour eviter le d eveloppement d'arômes ind esirables (rancidit e) dans le produit. Les produits epais, quant a eux, pr esentent une teneur en eau interm ediaire d' a peu pr es 30 a 50 % mais avec une faible teneur en mati ere grasse (inf erieure a 15 %). Typiquement, ils ont une croûte croustillante et un coeur moelleux comme de la pomme de terre cuite.Ces produits peuvent être obtenus a partir d'ingr edients frais ou surgel es, ayant souvent subi une pr efriture. Cette pr efriture consiste g en eralement en une Abstract: Deep-fat frying process: oil-product interactions Among the many thermal processes used to prepare tasty food, deep fat frying is one of the fastest and cheapest. Oil serves both as an ingredient and as a heating medium. Recently, nutrition became a major health issue especially in developed countries where obesity is widespread. Fried products being often considered as too calorific, many research projects try to understand the underlying mechanisms of oil uptake in the fried product. There is a difficult challenge in reducing fat content without altering texture and taste. This papers aims at reviewing most interesting researches published on oil uptake.

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Determination of Oil in Fried Potato Products by Differential Scanning Calorimetry

Cited by 66 publications

References 10 publications

Phase Transition of Sunflower Oil as Affected by the Oxidation Level

Phase Transition of Sunflower Oil as Affected by the Oxidation Level

Economic Feasibility Analysis of the Industrial Production of Fish Protein Hydrolysates using Conceptual Process Simulation Software

Friture profonde : les interactions huile-produit

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